My first Pils

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smarek82

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Brewed this on 6/19/10 with primary ferment 10 days at 53F
OG:1.053 FG:1.011 IBU: 33

8# Weyerman Pilsner malt
.5# Carafoam
.2# C10

.75oz Horizon 60min
.5oz Spalt 30min
.5oz Spalt 10min
1oz Liberty flameout

Lagered in carboy 6/29/10 - 7/14/10 at 34F

Transfered yesterday to keg to lager some more and carbonate.

TOOK A TASTE AND IT IS SOUR AND HAS WHITE WINE FLAVORS.

Is sourness indicative of infection?

Or....Do you think this beer will round out with about 2-3 more weeks while it carbs in the keg?

Thanks everyone.
 

944play

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Strain and pitch rate are puzzlingly absent.:p

I've noticed that my pale lagers can taste weird (descriptors have been "flabby" and, indeed, "sour") on their way into the keg and still turn out great.
 
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smarek82

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My bad... I used 2 pkgs of Saflager-23.

I've read that people lager 1 wk for every .010 of OG. If thats the case I need to let it sit for another 3 weeks.

But you know damn well I'm tasting in a weeks time.

If I may ask, how long before your "weird" flavors find their way out?
 

markg388

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Sounds contaminated to me, only very faint off-flavors ever leave my lagers. If you're not about 85% of the way 'there' after the first month, then i don't think it looks very good for you. Especially with saflager, I get the LEAST off flavors with that yeast usually. I hope I'm wrong for your sake though.
 
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